Lentil Bolognese over Spaghetti

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup dried lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces spaghetti
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, and cook until softened.
2. 2 Stir in lentils, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook, covered, for 20 minutes.
3. 3 Meanwhile, cook spaghetti according to package instructions until al dente.
4. 4 Drain spaghetti and toss with the lentil Bolognese sauce.
5. 5 Serve topped with fresh parsley.

Equipment

• Large skillet
• Pot for pasta
• Colander

Variations

• Add sautéed mushrooms for an earthy depth.
• Stir in a splash of red wine for extra flavor complexity.

Substitutions

• Use zucchini noodles for a lower-carb option.
• Substitute vegetable broth for part of the tomato can for a lighter sauce.

Pairings

• Serve with a crisp white wine or a sparkling water with lemon.
• A side of crusty bread to mop up the sauce is always a winner.

Nutrition

Tips

• For a smokier flavor, add a teaspoon of smoked paprika with the spices.
• Feel free to use canned lentils to cut down cook time to just 10 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with a side of garlic bread and a fresh green salad.
• A sprinkle of Parmesan cheese can add extra richness for non-vegans.

FAQ